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    Shrimp Scampi over Linguine

    Source of Recipe

    2 teaspoons cornstarch
    1 bottle (8 oz.) clam juice, divided
    2 teaspoons olive oil
    1 pound medium shrimp, peeled and deveined
    1 tablespoon minced garlic
    1/4 to 1/2 teaspoon red pepper flakes
    1/4 teaspoon salt
    1/4 cup dry white wine
    Pinch dried thyme
    1 pound dried linguine, cooked according to package directions
    1/4 teaspoon chopped fresh flat-leaf parsley
    1/4 teaspoon grated lemon peel
    1 cup seeded, sliced plum tomatoes

    1. Stir cornstarch into 1/4 cup of the clam juice in cup; set aside. Heat oil in nonstick skillet over medium-high heat until shimmering. Add shrimp, garlic, red pepper, and salt; cook, stirring, until shrimp begin to turn opaque, 2 to 3 minutes. Remove shrimp.
    2. Add wine, remaining clam juice and thyme to skillet; bringing to a boil. Stir in cornstarch mixture and return to boil, stirring; boil 1 minute. Return shrimp to skillet; cook until heated through, 1 minute. Toss with linguine, parsley, and lemon peel in bowl; top with tomatoes. Makes 4 servings.

    Nutritional Information
    Nutritional facts per serving
    calories: 570, total fat: 6g, saturated fat: 1g, cholesterol: 140mg, sodium: 415mg, carbohydrate: 90g, protein: 34g




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